Sherried Tomato Seafood Bisque Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Main IngredientTomato
Ingredients
| Tomatoes | 4 1/2 Cup (16 tbs), peeled | |
| Bouillon cubes | 2 Cup (16 tbs), canned | |
| Celery | 1 Cup (16 tbs), diced | |
| Onions | 2 Small, sliced | |
| Carrots | 2 Small, sliced | |
| Rice | 3 Tablespoon, uncooked | |
| Parsley sprigs | 2 | |
| Whole Cloves | 4 | |
| Peppercorns | 6 | |
| Small piece of bay leaf | ||
| Pinch of ground thyme | ||
| Salt | 2 Teaspoon | |
| 1 1/2 pounds crab meat, shrimp, or lobster, cooked and cut into pieces | ||
| Light cream | 2 Cup (16 tbs) | |
| Sherry to taste | ||
| Thin slices of lemon and chopped parsley for garnish | ||
| Croutons | ||
Directions
1. Put tomatoes, broth, vegetables, rice, and seasonings (tie seasonings in a cheesecloth bag) into a kettle. Bring to a boil, cover, and simmer for 1 hour.
2. Remove from heat and discard cheesecloth bag. Put all ingredients into a blender and whirl until smooth.
3. Just before serving add fish; simmer until heated through.
4. Heat cream slightly and add to tomato mixture. Season to taste.
5. Add a dash of sherry; garnish with lemon slices and chopped parsley; serve at once. Pass croutons and extra sherry.
2. Remove from heat and discard cheesecloth bag. Put all ingredients into a blender and whirl until smooth.
3. Just before serving add fish; simmer until heated through.
4. Heat cream slightly and add to tomato mixture. Season to taste.
5. Add a dash of sherry; garnish with lemon slices and chopped parsley; serve at once. Pass croutons and extra sherry.
Chef
